Manado-style Coconut Cookies

Ingredients

In the original Cocadas recipe, the cookies are sweet and often made with condensed milk and sugar. However, in the Manado-style Cocadas, the sweetness is replaced with savory flavors. The addition of local ingredients like lemongrass, turmeric, and chili peppers gives the cookies a distinct Manado taste. This adaptation transforms the traditional sweet Cocadas into a savory delight, showcasing the flavors of Manado cuisine. We alse have the original recipe for Cocadas, so you can check it out.

• 2 cups (200g) freshly grated coconut 2 cups (200g) freshly grated coconut
• 2 stalks lemongrass, finely chopped 2 stalks lemongrass, finely chopped
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 red chili pepper, finely chopped 1 red chili pepper, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 14g, 12g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 2g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a large mixing bowl, combine the freshly grated coconut, lemongrass, turmeric powder, red chili pepper, garlic, onion, vegetable oil, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Take small portions of the mixture and shape them into small round cookies, about 1 inch in diameter. Place the cookies on the prepared baking sheet, leaving some space between each cookie.
4. 4.
   Bake the cookies in the preheated oven for 15-20 minutes, or until they turn golden brown and crispy on the edges.
5. 5.
   Remove from the oven and let the cookies cool completely before serving.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers of the lemongrass stalks before finely chopping the tender inner parts for the recipe.
• Turmeric powder — Use caution while handling turmeric powder, as it can stain surfaces and clothing easily. Consider using gloves or washing hands immediately after handling.

Tips & Tricks

• For an extra kick of heat, add more chili peppers according to your preference.
• If you prefer a milder flavor, reduce the amount of chili peppers or remove the seeds before chopping.
• Experiment with different herbs and spices commonly used in Manado cuisine, such as galangal or kaffir lime leaves, to add more complexity to the cookies.
• Store the Manado-style Cocadas in an airtight container to maintain their freshness and crispiness.
• Serve the cookies as a snack or appetizer during gatherings or as a unique addition to a cheese platter.

Serving advice

Serve the Manado-style Cocadas as a delightful appetizer or snack. They can be enjoyed on their own or paired with a tangy dipping sauce made with lime juice, soy sauce, and a touch of sugar. Garnish with fresh cilantro leaves for an added burst of flavor.

Presentation advice

Arrange the Manado-style Cocadas on a serving platter, garnished with a sprinkle of finely chopped red chili peppers and fresh cilantro leaves. The vibrant colors and aromatic presentation will entice your guests to indulge in these savory coconut delights.